Carrot & Cumin Tostada
PAIR WITH: Ruby Ruby
From the kitchen of: Perkin’s Catering Co.
Ingredients
- 8 carrots (3 roughly chopped, 5 sliced)
- 1-2 cups heavy cream
- 1 tsp ground cumin
- 2 tbsp kosher salt
- ¼ cup dark brown sugar
- ⅛ cup vegetable oil
- 1 tsp pasilla pepper powder
- 4” x 4” fried tostada shells
- Queso fresco, to taste
- Sour cream, to taste
- Pickled red onion, to taste
- Cilantro leaf, to taste
Directions
For the Purée:
- Cover the carrots in heavy cream in a small saucepan and cook until soft, about 10 minutes.
- Empty contents into a large blender with cumin, 1 tbsp salt, and brown sugar; purée until smooth.
For the Roasted Carrots:
- Preheat the oven to 350° F.
- Roast 5 sliced carrots in vegetable oil, pasilla pepper powder, and 1 tbsp salt in the oven for 15 minutes.
To Assemble:
- Place tostada shells in the center of a plate, dollop purée and top with roasted carrots.
- Sprinkle queso fresco, a drop of sour cream, and top with pickled red onion and cilantro leaf. Serve and enjoy!